3 Tablespoons fresh lime juice
2 Tablespoons Asian fish sauce
2 Tablespoons lemongrass (end part only), rough chopped
2 Tablespoons garlic, rough chopped
2 Tablespoons shallots, rough chopped
2 Tablespoons jalapeño, rough chopped
1 Tablespoon packed light brown sugar
1 Tablespoon minced peeled ginger
1 Tablespoon olive oil
1 Tablespoon Thai style sweet chili sauce
1 teaspoon sea salt
4 cups finely shredded Napa cabbage
1/4 of an English cucumber, julienned
1/2 of a red bell pepper, julienned
3 Tablespoons fresh mint, rough chopped
3 Tablespoons chopped cilantro
2 teaspoons seasoned rice vinegar
4 Alaska Rockfish fillets (4 to 6 ounces each), cut in half lengthwise
Olive oil for grill
8 small (6-inch) corn tortillas
For marinade: Using a food processor, blend lime juice, fish sauce, lemongrass, garlic, shallots, jalapeño, brown sugar, ginger, olive oil, chili sauce and salt. Reserve 3 tablespoons for slaw, then place remaining marinade in a large zip-top plastic bag. Add Alaska Rockfish fillets to bag, seal bag and turn to coat. Marinate in refrigerator about 1 hour, turning bag occasionally.
While fish is marinating, prepare the slaw: In a mixing bowl, toss cabbage, cucumber, bell pepper, mint, and cilantro. Blend rice vinegar and reserved marinade; pour dressing over slaw and stir to coat. Cover and refrigerate for flavors to blend.
Heat grill to medium-high heat (400°F). Remove fish from marinade and brush lightly with olive oil; place on an oiled grill rack/basket and grill 5 to 7 inches from heat about 6 minutes, turning once during cooking. Cook just until fish is opaque throughout. Wrap tortillas in foil and place on outer edge of grill while fish is grilling, to warm.
To assemble tacos: Divide slaw evenly among warmed tortillas. Top with fish and serve with lime wedges.
Cook’s tip: If you don’t have a grill rack, thread marinated fish fillets onto flat bamboo skewers.
Recipe by Margee Berry, White Salmon, WA